Maxime Trijol VSOP

Maxime Trijol VSOP Grande Champagne, Premier Cru Cognac

Made entirely from Grande Champagne, the premier cru of Cognac, this VSOP from Maison Maxime Trijol reflects a deep-rooted connection to the region and expertise built up since 1859. As an integrated family-owned house, it oversees every stage of production—from the vineyard to bottling—using twenty-two Charentais stills. Some of the eaux-de-vie blended into this VSOP have aged for ten to twenty years, well beyond the minimum required by the age classification.

Awards

This cognac has consistently been recognized in major international spirits competitions, confirming Maison Maxime Trijol’s consistent quality over several decades.

• Gold — People’s Choice Drinks Awards, 2026
• Double Gold — San Francisco World Spirits Competition, 2019
• Silver — International Spirits Challenge, 2019
• Gold — San Francisco World Spirits Competition, 2018
• Cognac Producer of the Year — New York International Spirits Competition, 2017

Tasting the Maxime Trijol VSOP Grande Champagne: Profile, Food Pairings, and Serving Suggestions

The Tasting

This eau-de-vie has a warm, clear, slightly amber-hued gold color, indicative of measured yet meticulous aging. On the initial nose, the aromas open with vanilla and subtle floral notes, accompanied by a hint of citrus zest and light honey. As it breathes, the bouquet gains complexity: dried fruits, apricot, mild spices such as cinnamon, and a hint of mellow oak enrich the aromatic profile without weighing it down. On the palate, it is round and harmonious from the very first sip, driven by generous fruitiness where apricot and caramelized fruits take center stage, supported by vanilla and light notes of pepper. The finish is long, warm, and slightly spicy, with a lingering aftertaste that clearly reflects its Grande Champagne origin.

• Ageing classification: VSOP, aged for a minimum of 4 years in oak barrels, with some eaux-de-vie aged between 10 and 20 years
• Cru: Grande Champagne (premier cru of Cognac)
• Grape variety: Ugni Blanc
• Distillation: double distillation in Charentais copper stills
• Aging: in oak barrels
• Alcohol content: 40% vol
• Producer status: Family-owned and operated, from vineyard to bottle

Food and Wine Pairings

This VSOP is best enjoyed neat, slightly chilled, as a digestif or during a moment of relaxation. Its rounded fruitiness and gentle spice notes make it a natural companion to a square of 65% dark chocolate, a slice of 24-month-aged Comté cheese, or a slice of high-quality Iberian ham. It can also be used in a refined cocktail, such as a Sidecar, for those who wish to explore its aromas in a more festive setting.

Aging Potential

This cognac is best served in a tulip-shaped glass, as recommended by the BNIC, which concentrates the aromas toward the nose while limiting the ethanol saturation typical of balloon glasses. Pour 3 to 4 cl into the widest part of the glass, and gently warm the glass in the palm of your hand for a few minutes to gradually release the aromatic nuances, without ever using a flame. Bring the glass to your nose in several stages to first detect the volatile notes, then the fruits and spices. Unlike wine, Maxime Trijol VSOP does not continue to evolve once bottled: when unopened, it can be stored indefinitely in a cool, dry place away from light, in an upright position. Once opened, the bottle retains its qualities for several months if carefully recorked.

Grande Champagne at the Heart of Maxime Trijol’s Expertise

The Vintage in the Vineyard

Grande Champagne, Cognac’s premier cru, rests on Cretaceous limestone soils of great purity, which give the eaux-de-vie produced there remarkable finesse and the ability to age slowly. This terroir, located in the heart of the Charente region around Segonzac, produces base wines that are naturally acidic and low in alcohol—essential qualities for high-quality distillation. The Ugni Blanc grape variety, cultivated by Maison Maxime Trijol on its own vineyards, fully expresses its distillation potential here: sustained acidity, low alcohol content—the ideal raw material for the Charente still.

Work in the Cellar

The base wine, dry and acidic, is distilled twice using the traditional Charente method in one of the house’s twenty-two copper stills. The first distillation produces the “brouillis”; the second, known as the “bonne chauffe,” isolates the “cœur” (the heart) from the “têtes” (heads) and “queues” (tails), with a meticulous cut that is crucial to the final quality. The eaux-de-vie are then aged in oak barrels, where the “angels’ share”—that inevitable annual evaporation—gradually concentrates the aromas. The final blend, crafted by the House’s teams, combines eaux-de-vie of varying ages—some as old as ten to twenty years—before being gradually diluted to a final alcohol content of 40% vol. This end-to-end control, from vine to bottle, has been Maxime Trijol’s hallmark since 1859.